The orgin of advanced glycation endproducts and development of diabetic complications

Agnieszka Brandt; Katarzyna Zorena; Małgorzata Myśliwiec

Vol 9, No 1 (2008): Practical Diabetology

Review paper

Published online: 2008-04-01

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The orgin of advanced glycation endproducts and development of diabetic complications

Agnieszka Brandt, Katarzyna Zorena, Małgorzata Myśliwiec

Diabetologia Praktyczna 2008;9(1):12-17.

Vol 9, No 1 (2008): Practical Diabetology

Review articles (submitted)

Published online: 2008-04-01

Abstract

Despite the fact that there are many concepts regarding the processes leading to development of diabetic complications, investigations still focus on the role of advanced glycation endproducts (AGEs) in pathogenesis of late diabetic complications. Level of advanced glycation end products is correlated with early preclinical changes specific for diabetic nephropathy end retinopathy. Yet, so far the role of AGEs is not well understood. Recent studies have shown that the highest amount of AGEs is found in meat, meat-derived products and foods of the fat group. The amount of AGEs is related to the method of food preparation. It is increased in products after broiling, frying, roasting, while meal preparation in lower temperature, shorter time, on steam etc. results in lower AGEs’ formation. Hence, it is important that the diabetic patients and their doctors are aware of the range of sources of AGEs in diet and their relative concentrations depending on the particular way of food preparation. (Diabet. Prakt. 2008; 9: 12-18)